Quick & Delicious Herbed Potato Salad
# of Servings
6
Cook Time
Difficulty Rating
Easy
Preparation Time
Ingredients
- 6 large red or russet potatoes
- 1 can whole baby corn, chopped into ½ inch lengths
- 1 shallot, chopped
- ¼ cup Dijon, grainy or yellow mustard
- ½ cup each yogurt and sour cream - nonfat ideally or 1 cup of either.
- 3 tablespoons of capers, drained
- 2 teaspoons Spice Depot Seafood Seasoning
- Few grinds ground Spice Depot Black Peppercorns
Optional:
- 2 boiled eggs, grated using large holes
- ½ cup chopped celery
Methodology
Boil the potatoes with the skin on until just tender but not mushy. Cool and dice or cut into chunks as preferred.
Combine all other ingredients except for the egg and potato. Fold in the potato, and the grated egg and celery if using, and chill for a minimum of 30 minutes before serving. The Spice Depot Seafood Seasoning contains dill, fennel and coriander - all spices that love mustard and bring out the best in potatoes.
Chopped celery and grated hard boiled eggs are nice additions to this recipe but they do require a bit more prep time. If you are in a rush, save the celery and egg for another day.
